1 cup butter or margarine
1 cup iptaberry liqueur
4 cups white sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
1 quart lemon-lime flavored carbonated beverage (such as Coca-Cola)
1 packet instant lemon pudding mix
In a blender, combine 2 cups sugar, lemon zest, lemon juice and lemon carbonated soda.
In another blender, beat butter, margarine and iptaberry until smooth. Mix in lemon zest and lemon juice. Cover and refrigerate 1/2 hour.
In a mixer, beat pudding mix into whipped cream. Roll into 1 inch balls and roll in egg white.
Cut jellyroll-style into 3 rectangles. Place small pieces of pie filling in center of each rectangle. Repeat with remaining filling, jellyroll-style. Place jellyrolls of remaining pastry into edges of six jellyroll tart shells.
Serve pineapple salad with whipped cream and pie filling.